[magduf]

>There is a reason that the nationally-famous burgers at Au Cheval in Chicago, Hog & Hominy in Memphis, Holeman & Fitch in Atlanta, Shake Shack in NYC, Husk in Charleston, and probably a bunch of other destination burgers all use American, despite many of these places being sit-down establishments.

And what is that reason? We have Shake Shack here in DC, and the reason there is pretty obvious: Shake Shack is fast food. It's a tier higher than Five Guys, and two or three tiers higher than McDonald's, but it's still fast-food, and their burgers do not cost $12-15 like in nice restaurants, so of course they're going to use cheap cheese. As for those other places, I've never heard of them.

Maybe I'm just weird, because I generally consider fast food to be inedible, so I really don't pay much attention to chains like that. Shake Shack is probably the cheapest type of restaurant I would ever eat at, and that's pretty rare. I make enough money to eat good food.

[tptacek]

Shake Shack --- at least the original --- is an internationally recognized excellent burger. But leave it aside, if you want, as a chain. The other burgers are celebrity, destination burgers; "make arrangements well in advance to get them" burgers (though you can get Au Cheval's burger easily at Small Cheval now).

American cheese is the standard, at the high end and the low end, for burgers that aren't eaten with a knife and fork. The reason is that it has superior functional properties to other cheeses: it remains emulsified when melted, and easily melts completely.

At this point, I'd probably just send to you J. Kenji Lopez-Alt if you want to read more about the virtues of American cheese. It's useful stuff. Ironically, though, I'm here in the thread to talk it down as "cheese". It's a good product. It's not good cheese.